I grilled a couple steaks and steamed some crabs tonight for Mother's day. I didn't want another baked potato so I made a square pie to with dinner instead. My first ever. Not quite up with L&B yet, but not too bad. It's 80% HR, 15% Ischia. 10 hour room temp ferment.

I haven't seen much of pizza blogger lately, but his method was AWESOME.

If I remember correctly, I did it something like this. Cooked on a stone on the very bottom of the oven at 550 for a few minutes to parbake the crust (just the crust) put on cheese, toppings, cooked under broiler for a short bit then put on some extra mozz and melted under the broiler for a finished pie

Beautiful pie! Watch out, you may find yourself hooked on this style. And, they reheat much better then others in the rare case that you have leftovers. AP flour is definitely the way to go on this style IMHO.